Effect of pasteurization, boiling, and sterilization on Buffalo milk. II. Determination of hydroxymethyl furfural (HMF), detection of maltol and changing in color

Effect of pasteurization, boiling, and sterilization on Buffalo milk. III. Nitrogen distribution and the alcohol coagulation of milk

Correlations and interrelations of some determinations as affected by Pasteurization, boiling and Sterilization of fresh milk

EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 2. SOME CHARACTERISTICS OF CASEIN MICELLES, PROTEOLYTIC DIGESTIBILITY AND MICROBIOLOGICAL PROPERTIES

EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK

EFFECT OF BUFFALO AND COW SKIM MILK FLOURIDIZATION ON: 1-SOME PHYSICO-CHEMICAL PROPERTIES

Influence of Heat Treatments on Nitrogen Distribution in cow and Buffalo’s Skim Milk

Effect of Using Buffalo’s Milk with Cow’s Milk and Selected Bacterial Strains on the Properties and Safety of Gouda Cheese

EFFECT OF HEAT TREATMENTS AND SEASONS OF THE YEAR ON THE PROTECTIVE PROTEINS IN MILK OF DIFFERENT ANIMALS

Effect of Microwave Treatment on Chemical Composition and Microbiological Quality of Milk